Chicken Katsu • チキンカツ

Chicken katsu is a traditional Japanese dish that is sure to please. It’s on regular rotation at my house, and my kids ask for it by the sauce that accompanies it. As in, “Mom, can we have Bull-Dog chicken tonight?”

The chicken equivalent to the popular Japanese pork cutlet, tonkatsu, chicken katsu is a thinly sliced chicken breast covered in panko bread crumbs and fried to a golden perfection — crispy on the outside and juicy on the inside. It’s topped with a brown vegetable-fruit sauce and accompanied by a dab of spicy mustard that brings out a wonderful complexity of flavors.

And it’s incredibly easy to make. Let me show you how!

So a vegetable-fruit sauce may not sound very appetizing, but trust me when I say it is delicious, especially on deep-fried foods. It’s most commonly used on tonkatsu and chicken katsu, but is also terrific with croquettes and shrimp tempura. The spicy karashi mustard has a horseradish base so, like wasabi, a little goes a long way. Add a bit to each bite to boost the flavor of the meat. You can usually find these two items at a local Asian market or I’ve provided links below for ordering them online.

Condiments for Chicken Katsu:
Tonkatsu Sauce
Spicy Karashi Mustard

Ok, so let’s get down to business… this is how I set up my work station.

{step 1}

Start by seasoning chicken on both sides with salt and pepper. I use chicken breasts that are already thinly sliced, but you can slice and/or pound regular chicken breasts until they are about 1/4″ thick.

{step 2}

Coat chicken in flour. Shake off excess.

{step 3}

Dip chicken in egg. Get it good and wet because that’s what’s going to keep the panko bread crumbs on there.

{step 4}

Press chicken into panko bread crumbs. I like using a loaf pan — giving the chicken a little shake and letting it slide around in order to get the panko to coat really well.

{step 5}

Heat about 1/2″ of oil in a frying pan on medium-high heat. It’s important to have your oil at the right temperature. If it’s not hot enough, the panko will absorb too much oil. If it’s too hot, however, the panko may burn before the chicken is fully cooked. To test the readiness, I pitch a few crumbs in and start when there’s movement at the surface. Be sure to monitor and adjust the heat as necessary throughout cooking and clean the oil of crumbs between batches.

Fry the chicken for 4-5 minutes per side or until golden brown. Transfer to a plate lined with paper towels to absorb any excess oil.

Mmm… look at that deep-fried yumminess right there!

Although my kids love the sauce, I think the best supporting cast member in this dish is the shredded cabbage. Quite honestly, this dish is the reason I even buy cabbage. It adds texture and richness of flavor to the chicken katsu and refreshes your palette at the same time. Plus, it makes me feel better about eating fried food when I’m also eating a vegetable loaded with healthy nutrients. Japanese restaurants serve katsu with piles high of shredded cabbage. Won’t you give it a try?

Carefully run a wedge of cabbage across a mandolin for nice, thin slices — the thinner the better. Let the sliced cabbage soak in cold water while you’re preparing the chicken. The soak will help to remove the bitterness while also making it cold and crisp. Drain well and pat dry, then toss with a bit of lemon juice to serve alongside a scoop of steamed rice and the chicken katsu.

Leftovers are great for making katsudon for lunch the next day or in a bowl of Japanese curry rice. My son takes a “sandwich” version, chicken katsu onigirazu, to school, too.

My family absolutely adores chicken katsu, and I bet yours will, too. Enjoy! — v.

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Chicken Katsu • チキンカツ

May 19, 2016

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By: v.

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup all-purpose flour
• 2 eggs
• 1 cup panko bread crumbs
• vegetable oil for frying
• salt and pepper to taste

Directions

• Step 1 Season chicken on both sides with salt and pepper.
• Step 2 Coat chicken in flour. Shake off excess.
• Step 3 Dip chicken in egg and coat well, then dredge into panko bread crumbs.
• Step 4 Heat about 1/2″ of oil in a frying pan over medium-high heat. Test the readiness by sprinkling a few crumbs — it’s ready when there’s movement at the surface. Fry chicken for 4-5 minutes per side or until golden brown. Transfer to a plate lined with paper towels to absorb any excess oil.
• Step 5 Serve with steamed white rice, shredded cabbage and tonkatsu sauce. Enjoy!